Just like the bakery
Homemade breakfast pastries
Flaky pain au chocolat, a tender pull-apart brioche, a galette des rois filled with frangipane: homemade breakfast pastries take time and plenty of patience, and fill the house with an irresistible aroma.
- 34 recipes
- 10 easy recipes
- Plan for rising time
Favorite breakfast pastries
The ones that get the whole house out of bed on Sunday morning.
Our favorite breakfast pastry
Pain au Chocolat (Chocolatine)
Puff pastry, two sticks of dark chocolate and a little beaten egg for shine: homemade pain au chocolat takes minutes to shape and comes out of the oven in under an hour. It's the most-viewed breakfast pastry on the site.
See the recipeLaminated doughs
Croissants, pain au chocolat, kouign-amann: butter, folded and folded again.
Tips that make the difference
What separates a recipe that works from one that falls flat.
Not too hot, not too cold
Yeast works best between 75 and 82°F (24 and 28°C): any warmer and the butter in laminated dough melts.
Spread it over two days
Dough the day before, laminating and baking the next day: less stress and more flavor.
Freeze before proofing
Croissants shaped and frozen raw can be baked another day, after an overnight proof in the refrigerator.
A beautiful egg wash
An egg yolk beaten with a little milk, brushed on in two coats: bakery-shop shine.
Brioche and yeasted doughs
Greek brioche, babka, krantz cake, kanelbullar: soft and pull-apart tender.
The stages of a laminated yeast dough
Croissants and pain au chocolat: plan on half a day, or spread the work over two days.
| Step | Time | The secret |
|---|---|---|
| Kneading | 10 min | A smooth dough, not overworked |
| Chilling | 1 hr to overnight | Cold dough laminates without the butter melting |
| Laminating (folds) | 3 folds, 30 min of chilling between each | The butter should be as pliable as the dough |
| Shaping | 15 min | A very sharp blade so you don't crush the layers |
| Proofing | 1 hr 30 min to 2 hr | In a warm room, never above 79°F (26°C): the butter would melt |
| Baking | 15 to 20 min at 350°F (180°C) | Egg wash just before it goes in the oven |
Galettes and king cakes
Frangipane, chocolate-hazelnut or brioche-style: enough to keep the Epiphany tradition going all January.
Stuck on a step?
Dough that won't rise, butter breaking through during lamination: describe the problem to Breaky AI and it will help you rescue your batch.
“My brioche dough hasn't risen after 2 hours. What should I do?”
All our breakfast pastries
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Your questions
How long does it take to make homemade croissants?
Count on about 1 hour of hands-on work, but 6 to 12 hours in total with chilling and proofing. The easiest way: make the dough the night before and bake the next morning.
Why won't my brioche rise?
The yeast may have been expired or killed by liquid hotter than 104°F (40°C), or the room is too cold. Place the dough near a gentle heat source and be patient: it should double in size.
Can I freeze homemade breakfast pastries?
Yes, either raw after shaping (bake them after an overnight proof in the refrigerator) or baked, then reheated for 5 minutes at 350°F (180°C). Raw ones give better results.